Recipe courtesy of Emeril Lagasse
Show: Emeril Live
Save Recipe Print
Total:
4 hr 40 min
Prep:
30 min
Inactive:
4 hr
Cook:
10 min
Yield:
about 50 truffles
Level:
Intermediate

Ingredients

Directions

In a small saucepan, scald the cream over medium heat.

Place the chocolate in a heatproof bowl, add the hot cream and let sit for 2 to 3 minutes, then whisk until smooth. Add the liqueur and stir to combine. Cover and refrigerate until firm, about 4 hours.

Using a small scoop or teaspoon, scoop up about 1 to 1 1/2 teaspoons of the chocolate mixture and quickly roll into a ball about 1-inch in diameter. Roll in the chopped peanuts to coat on all sides. Place on a sheet tray covered in parchment or waxed paper and repeat with the remaining ingredients. Cover with plastic and refrigerate until firm and ready to serve. (Alternatively, place in an airtight container and separate the layers of truffles with parchment paper.)

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Crunchy Fried PB and J

Recipe courtesy of Jeff Mauro

Chocolate Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Chocolate Ganache

Recipe courtesy of Ina Garten

Giant Chocolate Lava Cake

Recipe courtesy of Food Network Kitchen

Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Chocolate Pudding

Recipe courtesy of Tyler Florence

Chocolate Lava Cakes

Recipe courtesy of Ree Drummond

Chocolate Fondue

Recipe courtesy of Tom Bowes

Browse Reviews By Keyword